If you only have sweet Spanish smoked paprika on hand, you can mix 1 1/2 teaspoons of it with 1/8 teaspoon cayenne as a substitute for hot Spanish smoked paprika.
Ingredients:
- 8 large garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons hot Spanish smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups finely chopped cooked short rib meat (reserved from rich beef broth )
- Accompaniments: thin slices of crusty bread; caper berries; sea salt
Instructions:
- Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.
- Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop. Serve at room temperature.
Short Rib Terrine • Yield: 12 servings
Ingredients:
- 8 large garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons hot Spanish smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups finely chopped cooked short rib meat (reserved from rich beef broth )
- Accompaniments: thin slices of crusty bread; caper berries; sea salt
Short Rib Terrine Nutrition Facts:
• Diet:
• Calories: 105.98
• Fat: 149.10
• Carbs: 5.67
• Protein: 184.96
• Cholesterol: 176.40
• Calcium: 19.80
• Sodium: 96.21* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
